Cheesy Zucchini-Tomato Casserole |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Taken from Quick Cooking Magazine, even people who hate zucchini enjoy this! Ingredients:
4 tablespoons butter, divided |
6 medium zucchini, diced, about 6 cups |
1 small onion, finely chopped |
1 tablespoon fresh minced garlic |
1 teaspoon dried basil |
1 pinch cayenne pepper (optional or to taste) |
2 medium plum tomatoes, diced |
1 cup shredded cheddar cheese |
1 1/2 cups cubed velveeta cheese |
1 cup soft breadcrumbs |
2 eggs, beaten |
1 tablespoon dried parsley flakes (or to taste) |
salt and black pepper (to taste) |
Directions:
1. Set oven to 350 dgrees.
2. Butter a 2-qt baking dish.
3. In a large skillet, heat about 2 tablespoons butter in a large skillet over medium-high heat.
4. Add in zucchini, garlic, onion, dried basil and cayenne (if using) saute stirring until crisp-tender; drain well.
5. In a bowl combine tomatoes, Velveeta cheese cubes, breadcrumbs, eggs and dried parsley flakes; mix to combine, then stir into the zucchini mixture.
6. Stir 1-2 tablespoons butter.
7. Season with salt and black pepper to taste.
8. Transfer to a baking dish.
9. Bake, uncovered for 25-30 minutes or until bubbly.
10. Let stand 10 minutes before serving.
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